Name: Korma roasted pumpkin and cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 87.50 gm korma curry paste; 42.00 gm lemon juice; 600g Kent pumpkin, cut into 4cm-thick wedges (skin on); 400g cauliflower, cut into small florets; 125.00 ml plain Greek-style yoghurt; 1 small cucumber, seeded, diced; 62.50 ml almond kernels, roughly chopped; 82.50 ml fresh coriander sprigs

Korma roasted pumpkin and cauliflower

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate roasted veggies with aromatic Korma curry paste for an unforgettable vegetarian side dish.

Ingredients:

87.50 gm korma curry paste
42.00 gm lemon juice
600g Kent pumpkin, cut into 4cm-thick wedges (skin on)
400g cauliflower, cut into small florets
125.00 ml plain Greek-style yoghurt
1 small cucumber, seeded, diced
62.50 ml almond kernels, roughly chopped
82.50 ml fresh coriander sprigs

Instructions:

Preheat the oven to 220 C/200 C fan-forced and line a large baking tray with baking paper. In a large bowl, mix curry paste and half of the lemon juice. Add pumpkin and cauliflower, tossing until coated. Spread the mixture on the prepared tray and roast for 20 to 25 minutes until golden and tender.
In a bowl, mix together yogurt, cucumber, and the rest of the lemon juice. Season with salt and pepper to taste.
Place the pumpkin and cauliflower onto a platter. Top with a dollop of the yogurt mixture. Sprinkle with almonds and garnish with coriander sprigs. Serve alongside the remaining yogurt mixture.

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